Ingredients
- Cooked chicken breast, shredded: 2 cups
- Dried cranberries: 1/2 cup
- Sliced almonds: 1/4 cup
- Green onions, thinly sliced: 2
- Celery, diced: 1/2 cup
- Mayonnaise: 1/2 cup
- Soy sauce: 1 tablespoon
- Rice vinegar: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the shredded chicken, dried cranberries, sliced almonds, green onions, and diced celery.
- Step 2: In a small bowl, whisk together the mayonnaise, soy sauce, and rice vinegar until well combined. This is your dressing.
- Step 3: Pour the dressing over the chicken and cranberry mixture.
- Step 4: Gently toss all ingredients together until the chicken salad is evenly coated with the dressing.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days, but the celery may soften slightly.
- This salad is best served chilled, so reheating isn't recommended; enjoy it straight from the fridge!
- Serve this delightful salad in lettuce cups for a light and refreshing lunch or as a side with crackers.
- For an extra nutty flavor, toast the sliced almonds in a dry pan until lightly golden before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American